Teriyaki Aubergine Rice Bowl

Teriyaki Aubergine Rice Bowl

  • 30 mins
  • Medium
  • Mains
  • 1-2 Servings

Ingredients

  • 1 large aubergine, cute into bite-sized cubes
  • 1 tbsp vegetable oil
  • 200g Yutaka Sushi Rice
  • 3 tbsp Yutaka Soy Sauce
  • 2 tbsp Yutaka Mirin
  • 1 tbsp sugar
  • 1 tsp grated ginger
  • 1 tsp cornstarch mixed with 2 tbsp water
  • 4 radishes, thinly sliced
  • 4 spring onions, thinly sliced
  • 1 tbsp Yutaka Sesame Seeds

Directions

  1. Cook the rice according to packet intructions. 
  2. Heat the vegetable oil in a frying pan over medium heat. Add the aubergine cubes and cook, stirring occasionally, for 8-10 mintues until golden and tender.
  3. In a small bowl, mix the soy sauce, mirin, sugar, and ginger. Add the mixture to the pan with the aubergine and coof for 2-3 minutes, stirring to coat.
  4. Stir in the cornstarch until the sauce thickens and glazes the aubergine.
  5. Divide the cooked rice between bowls and top with the teriyaki aubergine. Garnish with radish slices, spring onions, and sesame seeds.

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